Does amylase denature when you drink coffee?

Amylase, an enzyme that helps break down starches into sugars, can be affected by temperature and pH levels. Drinking hot coffee, which typically has a high temperature, can denature amylase, reducing its activity. However, if the coffee is consumed at a lower temperature or if the duration of exposure is short, the impact on amylase activity may be minimal. Overall, the effect of coffee on amylase depends on its temperature and the conditions under which it's consumed.